Fig

Fig jelly with almond gianduja, covered in dark chocolate.

Tree nut marzipan

Marzipan made from tree nuts and almonds covered with dark chocolate.

Elvesia 74%

The Hacienda Elvesia in the Dominican Republic is the home of the exquisite cocoa used for this delicacy. Flavours of black tea and tobacco are unmistakable clues to the pedigree of this praline made from "Elvesia 74%" Grand Cru chocolate.

Madagascar 68%

Crème de la Crème! When expectations are exceeded, it's with our vegan "Madagascar 68%"truffles made from dark Grand Cru chocolate, refined with coconut milk and hazelnut oil. This vegan combination gives the praline a creamy texture and makes it an impossible indulgence.

Java 64%

Dark Grand Cru chocolate with 64% cocoa content from the eastern highlands of the island of Java meets organic cream from the Napf region. The result is a delicious combination that enchants the palate with flavours of coffee, tobacco, blackberries and dried figs.

Rosehip & Hibiscus Tea

White ganache refined with rosehip - hibiscus tea covered with milk chocolate.

Marroni

Marroni puree with dark chocolate ganache covered with white chocolate.

Macchiato

Milk ganache in coffee and crispy cocoa chips covered in milk chocolate.

Sea buckthorn

Sea buckthorn jelly covered with dark chocolate ganache.

Caramel & Tonka Bean

Caramel, tonka bean and milk chocolate coated.

Vieille Prune

Dark butter ganache with prune coated with dark chocolate.

Quince

White butter ganache with quince covered with dark chocolate.

Arhuaco 82%

Notes of sweet spices, licorice and sesame gently rise in this select tribal Businchari bean from Colombia. They reflect the ancient Arhuaco traditions that maintain the balance of the universe. Accompanying this flavor experience are secondary notes of lemon and lemongrass. This fine dark chocolate is certified organic.

Rio Huimbi 42%

Grand Cru milk chocolate ganache with a fruity caramel note.